Friday, September 30, 2005

23/5 meme and a recipe

Tanvi of From the Pantry has tagged me for this funny meme that tests your counting skills.

Here is how you do it:
1. Delve into your blog archive.
2. Find your 23rd post (or closest to).
3. Find the fifth sentence (or closest to).
4. Post the text of the sentence in your blog along with these instructions. Ponder it for meaning, subtext or hidden agendas...
5. Tag five people to do the same.

My 23rd post was about a healthy Banana bread that I saw on Debbie's blog, a truly popular recipe from Epicurious.

The fifth sentence was: My only substitution was almonds for the pecans and also adding a little cinnamon as I always do in banana breads.

The fifth sentence is rather out of context. But do I still have the same opinion- YES! Cinnamon in any baked sweet treat is one of my famous additions. My hubby holds the opinion that if any goodie I make tastes off, I must have overdone the cinnamon.

I have been reading this meme on so many blogs now. I don't know if some have already been tagged and yet to post. So anyone who wants to write about their 23rd post is welcome to do so. Consider yourself tagged!

Speaking of banana bread, I had too many over-ripe bananas (as always) and some chocolate sauce (or rather cold hot chocolate, from previous post). So I made some light banana upside down cake combining two recipes. The basic cake recipe is from Cooking Light.

Banana upside down cake

2 tablespoons butter
3/4 cup packed brown sugar
2-3 large bananas, sliced 1/2 inch thick
1/2 cup toasted, chopped walnuts
1/2- 1 cup flaked sweetened coconut

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mashed ripe banana (about 1 banana)
1/2 cup any fruit juice or water (I used Pineapple)
1 tsp vanilla
2 tablespoons vegetable oil
1 large egg (or egg substitute)

Preheat oven to 350°.
Melt butter in a 9-inch cast-iron skillet; sprinkle evenly with brown sugar and mix until smooth. Place banana slices on top. Sprinkle the walnuts evenly. Next, sprinkle evenly with coconut. Set aside.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Combine reserved juice, banana, oil, vanilla and egg, stirring with a whisk. Add banana-juice mixture to flour mixture, stirring until just combined. Pour flour mixture over banana slices in skillet. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 min. Invert onto a wire rack. Serve warm or at room temperature with or without chocolate sauce.

The butterscotchy flavor of the topping makes this cake taste quite rich. Try it and you won't be sorry.


  1. That cake looks amazing, Mika. I made a banana bread this morning, but I'm wishing I had saved them to make this cake!

  2. Thanks for playing along! That is a gorgeous cake. I, too, have the tendency to add a pinch of cinnamon to any baked good- it just makes it taste so much better, doesnt it?

  3. That cake is great! I have quite a fondness for upside down cakes so I am bookmarking this :) YUM! Thanks for sharing this recipe!

  4. eeee... Mika, that looks lovely! Never thought of an upside down banana cake! Gotta try it :)